This healthy lemon cake is one of many different cakes that you might enjoy. For more recipes visit Paula Shoyer website.

Cake

¾ cup quinoa

1½ cups water

Cooking spray or 2 tablespoons oil

2 tablespoons lemon zest, from 2-3 large lemons

½ cup fresh lemon juice, from 2-3 large lemons

4 large eggs

1 teaspoon pure vanilla extract (or other vanilla if for Passover)

¾ cup coconut oil

1 ¼ cups sugar

1 cup almond flour

¼ cup coconut flour, plus 2-3 tablespoon to dust bundt pan

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

Glaze

1 ½ cups confectioners’ sugar

2-3 tablespoons fresh lemon juice (from 1-2 lemons)

Preparation

Place the quinoa and water into a small saucepan and bring it to a boil over medium heat. Reduce the heat to low, cover the saucepan, and cook the quinoa for 15 to 18 minutes, or until all the liquid has been absorbed. Let sit for 5 minutes off the stove top. The quinoa may be made 2 days in advance and stored in the fridge.

Preheat the oven to 350°F. Use cooking spray or oil to grease a 12-cup Bundt pan. Sprinkle 1 to 2 tablespoons coconut flour, or more if needed, over the entire greased pan and then shake the pan all around to cover and then tap out the excess.

Place the quinoa in the bowl of a food processor. Add the lemon zest and juice, eggs, vanilla, oil, sugar, almond flour, coconut flour, baking powder, baking soda and salt and process until the mixture is very smooth, about 2 minutes.

Pour the batter into the prepared Bundt pan and bake it for 1 hour, or longer, until a skewer inserted into the cake comes out clean.

Let the cake cool for 30 minutes and then remove it gently from the pan onto a wire cooling rack.

To make the glaze, place the confectioners’ sugar into a bowl and add 1 1/2 tablespoons of lemon juice and whisk well. Add more juice, a little at a time, until you have a thick glaze. Drizzle or pour over the cake.